Cranberry And White Chocolate Pecan Pie Recipes

CRANBERRY CHOCOLATE CHIP PECAN PIE

Steps:

• Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., Whisk together eggs, corn syrup, sugar, melted butter and spices. Sprinkle cranberries and chocolate chips onto bottom of crust; top with egg mixture. Arrange pecans over filling., Bake on a lower oven rack until crust is golden brown and filling is puffed, 40-50 minutes. Cool on a wire rack. Refrigerate leftovers.

WHITE CHOCOLATE-CRANBERRY-PECAN TART

Steps:

• Preheat oven to 350°. Roll out pastry to fit an 11-in. tart pan with removable bottom; trim edges. Sprinkle with the cranberries, pecans and chips. In a small bowl, whisk the eggs, brown sugar, corn syrup, flour and orange zest; pour over chips., Bake 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped cream if desired.

CRANBERRY WHITE CHOCOLATE NUT PIE

Steps:

• In a small bowl combine dried cranberries and brandy. Cover and chill at least 1 hour. Drain and reserve 1 tablespoons brandy.
• Preheat oven to 325.Prepare pastry and line a 9 inches pie plate.
• In a medium bowl wisk together butter, sugar,eggs,and salt.
• Stir in walnuts, flour and chopped baking bars until just combined.
• Stir in drained cranberries and 1 tablespoons brandy.
• Spoon into crust lined pie plate.
• Bake for 65 minutes, loosely covering pie with foil the last 30 minutes of baking.
• Cool on rack.

CRANBERRY PECAN PIE

Steps:

• Beat shortening and buttermilk until blended. Gradually add water, beating until light and fluffy. Beat in flour and salt. Shape into a disk. Wrap in plastic; refrigerate 4 hours or overnight. , Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, whisk first 5 filling ingredients until blended. Stir in cranberries and pecans. Pour into crust., Bake on a lower oven rack 10 minutes. Reduce oven setting to 350°; bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Refrigerate, covered, overnight before serving. If desired, serve with whipped cream.